Wednesday, August 8, 2012

Salsa Roja

I developed this Salsa after tasting many, many restaurant salsas and wanted one with more zip and zing than just another tomato based salsa.  If you like it spicy hot, you will just love this and it is so easy to make.  Reserve the cilantro and add it only just before serving.  Do not add cilantro if planning to keep the salsa for several days in the refrigerator or the freezer.

This salsa is hot and typically New Mexican.  It will keep for several days in the refrigerator and can be frozen for up to 6 months.  It’s a popular style of table salsa in northern New Mexico.

Yield:  1 ½  cups

1 ½  cups chopped fresh tomatoes or whole canned tomatoes, crushed
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½  teaspoons ground cumin
1 ½  teaspoons minced fresh cilantro (optional)

Place all ingredients in a bowl and mix until thoroughly blended. 

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